My house looks nothing like this. Yeah, no swing in the living room. Also, how is everyone SO RICH on Pinterest?! Let’s have a convo about THAT.

The internet totally has the ability to make you feel like the awkward and friendless freshman on the first day of school. ANXIETY. Yea, the internet gives me anxiety sometimes. The internet isn’t real life. If I shared real real life on this blog, you probably wouldn’t read. Lots of procrastinating. Lots of checking email/answering email. Lots of bowls of cereal.

Most of my normal life is very un-Pinterest worthy, you know?! Yours probably is too. Let’s be friends!

Nope. None of the above are requirements in successfully making/eating these things.

I had no idea avocado deviled eggs were a thing. They are definitely a thing.

Last week I took to the Book–as I often do–to ask you lovely people what I should make. Megan suggested I whip up deviled eggs filled with an avocado mixture.

Say whaaa?! So then I did.

What you see here is go number 2. I made them the first time and only used 6 eggs. I ate them, like, 10 minutes and decided I should make a bigger batch.

I figure you might be going to a picnic, or a party or whatever and if you’re going to go through the trouble of making an appetizer then it should make a decent sized batch.

So yes, round 2 had some tweaks.

These are pretty straightforward. Boiled eggs…

Let’s talk boiled eggs. There is a correct way to boil an egg. No black/green rim around the inside.

The foolproof method that works for me goes like this: Fill a pot with water, covering the eggs. Bring to a boil and then take it off the heat and cover the pot with a lid. Set your timer for 10 minutes, rinse, peel and boom! perfectly boiled eggs.

These are mixed with finely minced shallot, diced serrano pepper for some heat, lots of lime juice and zest and a few tablespoons of sour cream for that smooth-ish texture.

If you want it super smooth, leave out the serrano pepper and take the entire mixture to a food processor.

I topped each little deviled egg with a tap or two of sweet smoked Spanish paprika. I love this stuff, but if you’re not into the smokey flavor, leave it out. No biggie.

1. Add the eggs to a medium pot and fill with cold water until the eggs are just covered; place over moderately high heat. When the water comes to a boil, turn off the heat, cover the pot with a lid and set a timer for 10 minutes. At the 10 minute mark, transfer the eggs to a bowl with cold water and rinse until room temperature. Peel the eggs and slice them in half.

2. Carefully remove the egg yolks from each halved egg and place in a bowl. Zest one of the limes and add it to the egg yolks. Next, add the juice from the 2 limes and mix in the sour cream. Mash the mixture with a fork, and mix until smooth. Fold in the shallot and serrano pepper. On a cutting board mash the avocados and add them to the bowl. Mix and mash until mixture is completely smooth. Salt and pepper to taste.

3. At this point you have two options: you can spoon the avocado/egg mixture into the cavities of the egg whites. OR, you could pipe the mixture using a star tip. I did the latter. If you’re including the smoked paprika, tap a few dashes of the stuff on top of each egg and serve.

These look absolutely Pin-worthy! And I’m going to Pin them, lol…and hopefully eat them, too. I have a ripe avocado in the fridge, begging to be eaten! I always make boiled eggs the way you do. Perfect every time. Thanks for the delicious looking recipe.

Yes – apparently you are. The serranos are the fourth and sixth ingredient listed – but it’s certainly easy enough to omit one — and since the peppers get SEEDED, not DESEEDED, I took out the second entry.
Look great – can’t wait to try them!
Thanks.

Great idea! I might make a batch and eat them all by myself! How’s that for un-Pinterest worthy for you? Also my hair I was rocking all day yesterday or what I like to call no shower Sunday was the opposite of everything Pinterst is about!

I ADORE deviled eggs, but have never seen them done in such a fresh manner. I think it is the lime juice that makes me say that. I’m definitely pinning these, speaking of pinterest. And for me, btw, Pinterest if a place to collect recipes and daydream. I don’t think anyone actually HAS any of that stuff!

I really, really dislike Pinterest. And I think I’m the only person on the planet that’s not on it, pinning a thousand unreachable fantasies to my boards and daydreaming about a perfect life which Does. Not. Exist. Pinterest creates far toooooo much WANT, in a world that needs far less. I’ll be your friend because I haven’t got an semblance of a perfect anything.

At any rate….. avocado. Perfect in everything. These. Egg salad on toast. On toast alone. With a spoon. On a chip. With a spoon, again. What doesn’t go well with avocado?